|The Complete Book of Korean Cooking|
|by Young Jin Song|
Typical traditional Korean dishes are defined by healthy, home-produced ingredients, low in fat and high in fibre, and natural tastes that can be ...
1 - 10 of 76 for spinach korean salad
Result Page: 1
Mix together in a large salad bowl. Put Korean Salad Dressing over ... together. Refrigerate until ready to serve. Salad dressing is good on other greens also.
On day before ... Refrigerate overnight. Wash spinach, remove stems ... chestnuts and eggs. At serving time add dressing and top with bacon. Serves 6 to 8.
Tear rinsed spinach into bite sized ... Crumble bacon into salad. Cover and ... oil, sugar, catsup, vinegar, onion and Worcestershire sauce. Stir and chill.
Dry spinach thoroughly and remove ... in bite size pieces. Add the other ingredients. Mix dressing and use as much as desired over salad; toss. Serves 6.
Wash and dry spinach; tear into ... Toss with other salad ingredients. Mix dressing ... good over a tossed salad. Makes about 2 cups. Store in refrigerator.
Break up spinach. Add chopped ... Put all ingredients in blender - blend well. May be enough for 2 separate salads. One now - one later. Keeps very well.
Wash spinach and dry; shred into bite sized salad pieces. Cook bacon ... chestnuts, sliced hard boiled eggs, and bacon; toss. Add dressing; toss again and serve.
Toss together the above ingredients, putting the egg slices on top after tossing. Mix in blender about 1 minute and serve with salad.
Toss above ingredients. Mix well. Pour this on right before you serve. I found this dressing can be divided and used for 2 salads.
Wash spinach and remove stems. ... Worcestershire sauce, and vinegar. Add dressing when ready to serve. Garnish with reserved bacon and chopped egg. Serves 6-8.
Result Page: 1
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